Antipasto Flatbread

I was looking to make a quick dinner the other night and still had quite a bit of ingredients leftover from my

Classic Italian Sub.

I decided to make a couple small pizzas with Italian meats, provolone cheese, and other items I found in my fridge. For the crust, I used store-bought tandoori naan bread. They make the perfect individual pizza crusts.

Antipasto Flatbread

recipe by Sabrina W.

for eat.drink.and be merry.

serves 2

1 package tandoori naan bread (2 are in a package)

4 slices prosciutto, sliced into small strips

4 slices salami, sliced into small strips

3 slices provolone cheese, cut into small wedges

1/2 cup tomato sauce

1 small tomato, thinly sliced

olive oil

1/4 cup banana peppers

drizzle of deli dressing (or make your own with olive oil and italian seasonings)

Preheat oven to 375 degrees.

Brush naan breads with olive oil and then top with tomato sauce.

Arrange toppings on your bread and drizzle with deli dressing. Bake in the oven for 10 minutes or until cheese is brown and bubbly.